"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Heat half of the Apricot Nectar and add lemon jello.Mix until jello is dissolved. Add remainder of cold Apricot nectar and mix well. Pour small amount of jello mixture into a mold pan. Place Apricot halves around the bottom of the mold pan cut side up. Then place marachino cherries on top of Apricot halves. Pour half of jello mixture over Apricots. Refrigerate and let set up. The other half of the jello mixture should be kept at room temperature to be used later. Spread sour cream evenly over set jello. Pour the rest of the jelloslowly over sour cream. Refrigerate and let set up.Serve over lettuce or just plain

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.